Free recipe
Raspberry Pavlova
Built around egg whites and caster sugar -- the method starts by heating the oven to 250F/120C.
This dessert raspberry pavlova builds its flavor from egg whites, caster sugar and cornstarch, and comes together in about 50 minutes with advanced-level technique. The method starts by heating the oven to 250F/120C.
Worth the 50 minutes -- this is a weekend project that pays off.
A more involved technique that rewards patience with real depth of flavor.
Built around egg whites, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 4 egg whites (room temperature)
- 1 cup caster sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 1/4 cups heavy cream
- 2 cups raspberries
- 1 tbsp powdered sugar
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Heat the oven to 250F/120C and line a tray with baking paper.
In a spotlessly clean bowl, whip the egg whites to soft peaks.
Add the sugar gradually, a spoonful at a time, whipping until the meringue is stiff, glossy, and smooth (no grittiness when rubbed between fingers).
Fold in the cornstarch and vinegar gently.
Shape the meringue into a round nest on the tray with a dip in the center.
Bake 1 hour 15 minutes, then leave it in the switched-off oven to cool fully.
Whip the cream with the powdered sugar, pile it into the cooled pavlova, and top with the raspberries just before serving.
The step worth not rushing: Add the sugar gradually, a spoonful at a time, whipping until the meringue is stiff, glossy, and smooth (no grittiness when rubbed between fingers).
